Ensalada Rusa Recipe from Dominican Republic with Potatoes, Corn, Apple, Onion, and Eggs

Ensalada Rusa

Ensalada Rusa Recipe from Dominican Republic with Potatoes, Corn, Apple, Onion, and Eggs
Region / culture: Dominican Republic | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4


Ensalada Rusa
Ensalada Rusa

Ensalada Rusa, also known as Russian Salad, is a popular dish in many countries around the world. This delicious and colorful salad is made with a combination of potatoes, carrots, eggs, sweet corn, and mayonnaise. It is a perfect side dish for any meal or can be enjoyed on its own as a light and refreshing snack.


Ensalada Rusa has its origins in Russia, where it was traditionally made with potatoes, carrots, peas, and mayonnaise. Over time, the recipe has evolved and is now enjoyed in many different variations in countries such as Spain, Mexico, and the Philippines. Each region has its own unique twist on the classic recipe, adding ingredients like apples, pickles, and olives.


How to prepare

  1. Boil the potatoes, carrots, and eggs.
  2. Peel and dice them into small cubes.
  3. Mix in the remaining ingredients.
  4. Adjust the amount of salt according to taste.
  5. Place the mixture in the refrigerator for 30 minutes before serving.


  • Add diced pickles or olives for a tangy twist.
  • Mix in cooked peas or green beans for added color and texture.
  • Substitute the mayonnaise with Greek yogurt for a healthier alternative.

Cooking Tips & Tricks

Be sure to boil the potatoes, carrots, and eggs until they are fork-tender but not mushy.

- Dice the ingredients into small, uniform cubes for a visually appealing salad.

- Adjust the amount of salt and mayonnaise according to your personal preference.

- Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Serving Suggestions

Ensalada Rusa can be served as a side dish with grilled meats, sandwiches, or as a topping for crackers or bread. It is also delicious on its own as a light and refreshing snack.

Cooking Techniques

Boil the potatoes, carrots, and eggs until they are fork-tender. Peel and dice them into small cubes for a uniform texture. Mix in the remaining ingredients and adjust the seasoning to taste.

Ingredient Substitutions

Feel free to customize this recipe by adding or omitting ingredients based on your preferences. You can substitute the sweet corn with peas or green beans, or add pickles or olives for extra flavor.

Make Ahead Tips

Ensalada Rusa can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving to redistribute the flavors.

Presentation Ideas

Garnish the salad with fresh herbs, such as parsley or dill, for a pop of color. Serve it in a decorative bowl or on a platter for an elegant presentation.

Pairing Recommendations

Ensalada Rusa pairs well with grilled meats, sandwiches, or as a topping for crackers or bread. It also goes well with a side of fresh fruit or a light soup.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, simply let the salad come to room temperature or enjoy it cold straight from the fridge.

Nutrition Information

Calories per serving

Each serving of Ensalada Rusa contains approximately 250 calories.


Ensalada Rusa is a carbohydrate-rich dish due to the potatoes, carrots, and sweet corn. Each serving contains approximately 30 grams of carbohydrates.


The mayonnaise used in Ensalada Rusa contributes to the fat content of the dish. Each serving contains around 15 grams of fat.


Eggs are a good source of protein in this recipe, providing approximately 10 grams per serving.

Vitamins and minerals

Ensalada Rusa is a nutritious dish that is rich in vitamins and minerals. Potatoes and carrots are high in vitamin C and potassium, while eggs are a good source of vitamin D and iron.


This recipe contains eggs and mayonnaise, which may be allergens for some individuals. Be sure to check for any food allergies before serving.


Ensalada Rusa is a balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. It is a satisfying and nutritious option for a light meal or side dish.


Ensalada Rusa is a delicious and colorful salad that is perfect for any occasion. With its mix of potatoes, carrots, eggs, sweet corn, and mayonnaise, it is a satisfying and nutritious dish that is sure to please your taste buds. Enjoy it as a side dish or on its own as a light and refreshing snack.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. As we chatted and sipped on some tea, she suddenly got up and disappeared into the pantry. A few moments later, she emerged with a worn-out cookbook in hand.

"Have you ever tried Ensalada Rusa?" Maria asked, her eyes sparkling with excitement.

I shook my head, curious about the dish she was talking about.

"It's a Russian salad made with potatoes, carrots, peas, and mayonnaise. It's absolutely delicious!" Maria exclaimed, flipping through the pages of the cookbook.

I watched as she gathered the ingredients and began to prepare the salad. The tantalizing aroma of boiled potatoes and carrots filled the air, making my mouth water. I couldn't wait to taste this new dish that Maria had introduced me to.

As the salad came together, I couldn't help but marvel at how simple yet flavorful it looked. Maria plated it up beautifully, garnishing it with a sprinkle of fresh parsley. With a twinkle in her eye, she handed me a forkful of the salad to try.

And from the first bite, I was hooked. The creamy mayonnaise coating the tender potatoes and carrots, the burst of sweetness from the peas, and the crunch of the pickles – it was a symphony of flavors in my mouth. I knew then and there that I had to learn how to make Ensalada Rusa myself.

Over the years, I tried many variations of the recipe, tweaking it here and there to suit my taste. I would add a bit of mustard for a tangy kick or some diced ham for a savory touch. Each time I made the salad, it brought back memories of that day in Maria's kitchen, where I discovered this wonderful dish.

As I delved deeper into the world of cooking, I learned that this salad was not just popular in Russia but in many other countries as well. Each culture had its own version of the dish, with unique ingredients and flavor profiles. I was fascinated by how a simple potato salad could be transformed into something so diverse and delicious.

I began to experiment with different recipes, incorporating elements from various cuisines to create my own signature Ensalada Rusa. I added olives and capers for a Mediterranean twist, or curry powder and raisins for an Indian-inspired flavor. The possibilities were endless, and I relished the opportunity to explore the rich tapestry of global cuisine through this humble salad.

As I shared my creations with friends and family, they too fell in love with the dish. They would request it for potlucks and gatherings, eager to taste my latest iteration of Ensalada Rusa. I was proud to see how this simple recipe had brought so much joy to the people around me.

Years passed, and I continued to hone my skills in the kitchen, always searching for new ways to elevate my beloved Ensalada Rusa. I collected recipes from friends, family, and even strangers I met along my culinary journey. Each one brought a unique perspective to the dish, enriching my understanding of its cultural significance.

And as I stand here today, preparing yet another batch of Ensalada Rusa in my own kitchen, I am filled with gratitude for all the people who have contributed to my culinary education. From Maria's initial introduction to the recipe to the countless variations I have tried over the years, each experience has shaped me into the cook I am today.

I know that this dish will always hold a special place in my heart, reminding me of the joy of discovery and the power of sharing food with loved ones. And as I take a bite of the creamy, tangy salad, I am transported back to that fateful day in Maria's kitchen, where my journey with Ensalada Rusa began.


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